Save Pin
These crunchy oven-baked potato spheres turn yesterday's mashed spuds into an addictive snack or side everyone will grab for seconds. The golden outside breaks open to reveal a velvety, cheese-filled center packed with crispy bacon bits and snipped chives in every mouthwatering bite.
I whipped these potato balls up for a Super Bowl party, and they vanished quicker than anything else I served. These days, my friends ask for them at every get-together, and I deliberately make too many mashed potatoes just so we can turn them into these treats later.
Ingredients
- Mashed potatoes: They're the heart of this recipe, giving you that soft, creamy inside
- Cheddar cheese: Brings a tangy punch and helps everything stick together
- Fresh chives: Add a gentle oniony kick and pretty green flecks
- Bacon: Gives that can't-resist smoky flavor in every bite
- Egg: Works as the glue that keeps your balls from breaking apart
- Breadcrumbs: The secret to that perfect crunchy coating
- Salt and pepper: Adjust these to match what your taste buds want
- Olive oil spray: Helps get that beautiful brown outside without deep-frying
Step-by-Step Instructions
- Heat your oven:
- Get your oven going at 400°F and put parchment on a baking tray. This hot temp makes sure you'll get that nice crunch while the parchment stops sticking and makes cleanup a breeze.
- Blend everything:
- Put your cold spuds, shredded cheese, snipped chives, cooked bacon bits, beaten egg, salt and pepper in a big bowl. Stir it all up until everything's spread out evenly. The egg's really important – it's what holds your balls together.
- Shape into balls:
- Grab about 2 tablespoons of your mix and roll it between your hands until you've got a ball about the size of a golf ball. Work fast while everything's still cold – it's easier. If your mix gets too warm and sticky, stick it in the fridge for 15 minutes.
- Roll in crumbs:
- Tumble each ball in the breadcrumbs, pressing them on gently so they stick all over. This crumb layer is what gives you that amazing crunch that's so different from the soft middle.
- Get ready to bake:
- Put your crumb-covered balls on your lined tray with a bit of space between them so they can brown all over. Give them a light spray with olive oil to help them turn golden.
- Cook them up:
- Bake for 20 to 25 minutes until they're beautifully golden and crispy outside. If you want them extra crunchy, flip them over halfway through cooking.
Save Pin
The bacon really makes these special. I stumbled on this game-changer by accident when I had some extra cooked bacon from breakfast. That smoky flavor gets into every part of the potato ball, creating this amazing taste that keeps folks coming back for just one more.
Make Ahead Instructions
You can easily prep these potato balls ahead of time. Shape them and keep them in your fridge for up to 24 hours before you add the crumbs and bake them. If you want to make them way ahead, freeze the shaped balls on a tray until they're hard, then dump them in a freezer bag. When you're ready to cook them, let them thaw in the fridge overnight, coat them with crumbs, and bake them about 5 minutes longer than usual.
Dipping Sauce Suggestions
Great potato balls need great dips. Try them with some sour cream mixed with fresh-cut chives, a spicy mayo with sriracha mixed in, or good old ranch dressing. If you're feeling fancy, whip up some garlic aioli or grab your favorite BBQ sauce. The soft potato inside tastes amazing with bold, flavorful sauces.
Save Pin
Ingredient Swaps
Don't worry if you don't have everything – these balls are super flexible. Switch cheddar for pepper jack if you want some heat, or try gruyere for a nutty taste. No bacon? Use ham, cooked sausage, or sautéed mushrooms if you don't eat meat. Try parsley, dill, or thyme instead of or along with the chives. Need them gluten free? Just use gluten free breadcrumbs or smashed cornflakes.
Cultural Background
These potato treats have family ties to European cooking, especially in places like Spain, France, and the Netherlands. Lots of cultures mix mashed potatoes with egg and cheese before coating and cooking them. This version borrows from those old-school methods but adds American favorites like cheddar and bacon for a crowd-pleaser that works great at football parties, holiday gatherings, or just regular family dinners.
Common Questions
- → How do I make the potato balls crispier?
To get super crunchy potato balls, try coating them twice in breadcrumbs and make sure you spray them completely with olive oil before baking.
- → What can I use as a substitute for bacon?
If you don't eat meat, swap the bacon for some finely diced cooked mushrooms or just skip it completely.
- → Can I make these gluten-free?
Absolutely, just swap regular breadcrumbs with gluten-free ones and your potato balls will work for a gluten-free diet.
- → What herbs work well in this recipe?
Fresh dill, parsley, or a bit of thyme can replace chives and give your potato balls a whole new taste.
- → What kind of cheese works best?
Cheddar works great, but don't be afraid to try mozzarella, gouda, or even mix a few of your favorites together.